Description
| The only raw milk, clothbound, farmhouse Cheshire still in production. It is crumbly with a mineral, slightly acidic tang and a lovely fresh creamy taste.
The cheese has been made at Hawkestone Abbey Farm near Shrewsbury since 1952 when Lance and Lucy Appleby started making Traditional Cheshire here. Now, their grandson Paul and his wife Sarah and their children continue the cheesemaking tradition. |
